Asiago Ciabatta Bread

If the Italian Rolls turn out well tonight (or even if not), I think this will be next on my to-try list:

Asiago Ciabatta

The nutty, mellow flavor of Asiago cheese adds a kick to this traditional Italian loaf. Biga (Starter) 1 1/2 cups (6 3/8 ounces) King Arthur Unbleached All-Purpose Flour 1/4 cup (1 ounce) pumpernickel, rye, or whole wheat flour 1 cup (8 ounces) water 1/8 teaspoon instant yeast Dough all of the starter 2 1/2 cups (10 5/8 ounces) King Arthur Unbleached All-Purpose Flour 1/2 cup (4 ounces) water 1 tablespoon Pizza Dough Flavoring (optional) 1 1/2 teaspoons salt 1/2 teaspoon instant yeast 4 to 5 ounces Asiago or Parmesan cheese, cut into 1/4-inch dice (about 1 cup), plus extra for grating over the top of the bread Biga: Mix all of the biga ingredients in a medium-sized bowl until well-blended. Cover the bowl, and leave it at cool room temperature (68°F-70°F) for 12 to 20 hours, until the biga is very bubbly. Dough: Mix the biga and the remaining dough ingredients, except the cheese, using an electric mixer set on slow speed, for 2 to 4 minutes. Increase the speed to medium and mix for about 4 minutes; the dough should be soft and slightly sticky. Add additional water or flour if necessary. Mix in the cheese; don't worry if some pieces pop out. Allow the dough to rise, in a greased, covered bowl, for 1 to 2 hours, until it's very puffy. Note: You can also mix this dough in a bread machine set on the dough cycle; add the diced cheese several minutes before the end of the final kneading cycle. Turn the dough out onto a well-floured surface, and shape it into two long loaves, about 12 x 4 inches each. Place the loaves, floured side up, onto parchment paper (if you plan to bake on an oven stone) or baking sheets. Cover the loaves with a proof cover or well-greased plastic wrap, and allow them to rise for 45 minutes, or until they're very puffy. Sprinkle them with additional grated cheese. Bake the ciabatta in a preheated 450°F oven for 22 to 26 minutes, until it's golden brown. Remove it from the oven, and cool on a rack. Yield: 2 loaves.

This we are having tonight with Stuffed Grn Pepper Soup (Patsy)

Chewy Italian Rolls

Based on our recipe for Asiago Ciabatta, these rolls offer the taste and texture of that traditional Italian bread. Thanks to their spongy nature, they'll soak up every last drop of your favorite soup or saucy dish.  Volume   Ounces   Grams Biga 1 1/2 cups King Arthur Unbleached All-Purpose Flour 1/4 cup King Arthur White Whole Wheat Flour 1 cup water 1/8 teaspoon instant yeast Dough biga (from above) 2 1/2 cups King Arthur Unbleached All-Purpose Flour 1/2 cup water 2 teaspoons salt 1/2 teaspoon instant yeast Directions 1) To make the biga: Mix all of the ingredients until well blended. Cover the bowl, and let rest at room temperature for 12 to 20 hours, until the mixture is very bubbly. 2) To make the dough: Mix the biga with the remaining ingredients for 2 to 4 minutes, using an electric mixer set on slow speed. Increase the mixer speed to medium, and mix for about 4 minutes; the dough will be soft and slightly sticky. Add additional water or flour if necessary. 3) Let the dough rise in a greased bowl, covered, for 1 to 2 hours, until very puffy. 4) Turn the dough out onto a well-floured surface, and shape it into a 6" x 12" square. Using a bench knife or pizza wheel, cut out eight 3" square rolls. Place the rolls, floured side up, onto parchment paper. Let them rise for about 45 minutes, lightly covered, until they're puffy. 5) Place a baking stone in the top third of your oven, and preheat the oven to 450°F. 6) Bake the rolls for 13 to 15 minutes, until they're golden brown. Remove them from the oven, and cool on a rack. Yield: 8 rolls.

Recipe summary Hands-on time: 10 mins. to 20 mins. Baking time: 13 mins. to 15 mins. Total time: 2 hrs 10 mins. to 3 hrs 24 mins. Yield: 8 rolls Overnight Tips from our bakers We don't recommend kneading this dough by hand, but you can mix it in a bread machine set on the dough cycle, and transfer it to a greased bowl when the machine has finished the kneading process. To bake these rolls without a stone, put the rolls on a greased or parchment-lined baking sheet and bake in the center of the oven for 13 to 15 minutes.